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Crab Cakes
(From “The Vintner’s Table”, by Chef Mary Evely)
Savor these with a glass of Barra Reserve Chardonnay or our Girasole Vineyards Chardonnay for a delectable treat. 


  • ½ small onion, minced
  • 1 tablespoon unsalted butter
  • ½ cup soft bread crumbs
  • 2 tablespoons heavy cream
  • 2 eggs
  • 3 tablespoons minced parsley
  • 1 tablespoon minced chives
  • ½ teaspoon dry mustard
  • 1/8 teaspoon Tabasco sauce
  • cayenne pepper to taste
  • ½ teaspoon salt
  • 2 cups fresh crab meat, about 14 ounces
  • 1 cup dry bread crumbs
  • part olive oil and part butter for frying


1. Saute the onion in butter in a saute pan for 3 minutes or until tender.

2. Soak the soft bread crumbs in the cream in a medium bowl. Beat the eggs in a bowl until frothy. Add to the bread crumb mixture.

3. Add the onion mixture, parsley, chives, horseradish, Tabasco sauce and salt and mix well. Fold in the crabmeat.  Shape into 8 cakes and dredge in dry breadcrumbs.

4. Fry in the butter/oil in a skillet over medium heat until golden brown on both sides. Serve immediately.

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